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Moist and fluffy homemade strawberry cupcakes with cream cheese frosting topped with chocolate ‘love’ toppers, recreating the nostalgic flavor of classic strawberry box cake mix with fresh strawberry puree and extract.

  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • 3/4 cup (155g) sugar
  • 6 tbsp unsalted butter (86g), softened to room temperature
  • 6 tbsp (90ml) sour cream
  • 2 tsp strawberry extract
  • 3 egg whites
  • 1 1/4 cups (163g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 5 tbsp (75ml) milk
  • 3 tbsp (45ml) fresh strawberry puree
  • 34 drops pink food coloring
  • 8 oz (226g) cream cheese, softened to room temperature
  • 6 tbsp (86g) unsalted butter, softened
  • 4 cups (460g) powdered sugar
  • 1 tsp vanilla extract
  • 5 oz red Wilton Candy Melts or favorite brand
  • Sprinkles (optional)

Instructions

  1. Preheat oven to 3506F (1756C). Line cupcake pan with liners.
  2. Beat softened butter and sugar until pale and fluffy (2-3 minutes).
  3. Add sour cream and strawberry extract; mix until combined.
  4. Add egg whites in two parts, mixing well after each addition.
  5. Whisk flour, baking powder, and salt together in a separate bowl.
  6. Combine milk and fresh strawberry puree in a small bowl.
  7. Add half of dry ingredients to wet batter; mix until just combined.
  8. Pour in milk and puree; mix gently to combine.
  9. Add remaining dry ingredients; stir until smooth.
  10. Mix in pink food coloring to achieve pastel shade.
  11. Fill cupcake liners halfway with batter.
  12. Bake 15-17 minutes or until a toothpick inserted comes out with few crumbs.
  13. While cupcakes cool, beat cream cheese and butter together until smooth.
  14. Add half of powdered sugar and beat until smooth.
  15. Mix in vanilla extract; then add remaining powdered sugar and beat until light and fluffy.
  16. Melt candy melts according to package instructions.
  17. Pour melted candy melts into piping bag fitted with Wilton #3 tip; pipe the word “love” onto parchment paper.
  18. Sprinkle sprinkles if desired; allow to dry and harden completely.
  19. Using Ateco #844 tip, pipe cream cheese frosting onto each cupcake.
  20. Gently press “love” candy toppers onto the frosting; serve.

Notes

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving., Freeze cupcakes without toppers for up to 1 month; thaw overnight in refrigerator and add toppers before serving., Cupcakes and frosting can be made a day ahead; frost freshly before serving if desired., Chocolate toppers can be made several days ahead., Variation options include using raspberry or cherry puree, lemon extract instead of strawberry, dusting with freeze-dried strawberry powder, or using vegan cream cheese and butter for dairy-free version., Using whole eggs instead of egg whites yields a denser cupcake; egg whites keep them light and fluffy., If candy melts aren’t available, decorate with sprinkles, fresh strawberry slices, or piped frosting hearts., Avoid overmixing batter and ensure baking powder is fresh to prevent cupcakes from sinking., Recipe can be doubled; baking time remains same.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 15-17 minutes
  • Category: Dessert, Cupcakes, Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: About 400 per serving
  • Fat: 18.8 g per serving
  • Carbohydrates: 55.6 g per serving
  • Protein: 4.1 g per serving